Effects of the Enzymatic Hydrolyzate of Soybean Cake Powder with Different Degree of Hydrolysis on Transglutaminase Production by Streptoverticillium
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Abstract:
Transglutaminase from Streptoverticillium SK4.001 was widely used in food industry, but could not directly digest the soybean cake powder, a cheap industrial raw material with high content of proteins. In this paper, hydrolyzed soybean cake powders with different degree of hydrolysis (3%, 5%, 7%, 9% and 12%) were obtained by pH-STAT method and their effects on the transglutaminase production by Streptoverticillium were investigated. The result showed that the yield of transglutaminase was greatly improved by using the hydrolyzate of soybean cake powder as nitrogen source with its content and DH being of 20 g/L and 5%, respectively, and the enzyme activity obviously increased to 4.2 U/mL.
